Friday, June 27, 2014

Rabbit Florentine

1/2# pasta, prepared according to directions (I like Farfalle)
1# boneless rabbit strips
1 T. unsalted butter
½ lb. fresh mushrooms sliced thick
1 clove minced garlic
Pinch salt and pepper
6 oz. fresh spinach (3-4 oz. if using frozen)
1/3 c. heavy cream
1/4 c. chicken broth
3 T. grated Parmesan
2 T. white wine (optional)
1 T flour

If using frozen spinach, cook in water as directed on package in a saucepan and drain well.  Set aside.  Melt butter in non-stick skillet and saute the rabbit strips until lightly browned and thoroughly cooked (medium-high heat).    Remove rabbit and place it along with the pasta on a serving platter.  Add mushrooms to the same skillet and saute until done.   Add fresh spinach and garlic.   Saute until spinach is wilted.  Lower heat and add cream, broth and cheese to spinach/mushroom mixture in skillet.  Add pinch of salt and pepper.  Lightly dust with flour, stirring between each addition to slightly thicken sauce.   Pour sauce over rabbit and pasta.  Garnish with a sprinkle of parsley if desired.

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